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| 1 | package | spanish rice | cooked |
| 1 | can | chicken breast | chunks |
| 4 | ounces | cheddar cheese | |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 1/4 | cup | olives | chopped, ripe |
| 1 | each | pie shell (9 inch) |
Combine rice, chicken, cheese, onions, and olives.
Spoon half of rice mixture on half of each pie crust.
Fold crust over filling. Seal and crimp edges.
Bake at 400 degrees F. 20 to 22 minutes or until golden brown.
Cut each empanada in half.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 6.0g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 293mg | 12% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 5% | Vitamin C | 4% | |
| Calcium | 12% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the...
Wow this was good, and I'm some stuffed! This dish was easy to make and bake and fill your face with. Used an italian blend of cheese that included provolone, mozzarella, parmesan and asiago. Served it up with Easy Onion & Herb Focaccia and it was a full meal. The sage made the dishes aromatic and extraordinary!
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